Spinach Noodles With Peanut Tofu Sauce

from 'The Ultimate Peanut Butter Cookbook' The authors suggest using the sauce in Asian-inspired burritos or serving with grilled vegetables. Or thing it out with vegetable or chicken broth and serve as a dressing for a salad.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 3⁄4 cup silken tofu
• 1⁄2 cup creamy peanut butter
• 3  tablespoons soy sauce, preferably reduced sodium soy sauce
• 3  tablespoons red wine vinegar
• 1  tablespoon  minced peeled fresh ginger
• 1  teaspoon sugar
• 8  ounces  dried  spinach noodles or 12  ounces  fresh  spinach noodles, cooked and drained according to instructions

Directions

1. Place tofu, peanut butter, soy sauce, red wine vinegar, ginger, and sugar in a food processor fitted with the chopping blade. Process or blend until smooth, scarping down the sides of the bowl as necessary. (Sauce can be made up to 3 days ahead but bring to room temperature before using with noodles).
2. Toss the noodles with the sauce in a large bowl. Serve at once.